Rhubarb Ribbons

• 1 pound/450 grams rhubarb
• 6 1/2 tablespoons/90 grams liquid glucose (see Sources, page 309)
• 1/4 cup/100 grams grenadine
• 1/2 teaspoon/3 grams fine sea salt
• Clear acetate sheets, available at most art-supply stores and JB Prince
• Nonstick cooking spray

1. Combine the rhubarb, glucose, grenadine, and salt in a pot and bring to a boil over medium-high heat.
2. Reduce the heat to medium and simmer until the rhubarb is tender and bright, about 10 minutes.
3. Transfer to a blender and puree until silky smooth.
4. Strain into a metal bowl to remove any rhubarb fibers and cool in an ice bath.
5. Refrigerate for at least 30 minutes.
6. Spray 24 (1 x 4-inch) acetate sheets or foil strips with cooking spray and wipe them lightly with a paper towel to remove any excess.
7. Use an offset spatula to spread the rhubarb base as thinly and smoothly as possible on the strips of acetate or foil.
8. Place them in a dehydrator and dry for 1 hour.
9. The rhubarb should be completely dry and come off the acetate cleanly with only a little help from an offset spatula.
10. If it is not ready, continue drying until it reaches this stage.
11. Alternatively, set your oven to the lowest possible temperature and let the sheets dry out for at least 2 hours until the desired texture is reached.
12. Immediately shape the ribbons into coils around the handle of a wooden spoon, slide them off onto a baking sheet, and let cool.
13. Store in an airtight container.

rhubarb, liquid glucose, grenadine, salt, clear acetate, nonstick cooking spray

Taken from www.epicurious.com/recipes/food/views/rhubarb-ribbons-374127 (may not work)